Bolognese Sauce
Ingredients:
• 1½ tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 2 celery sticks, thinly sliced
• 2 carrots, cut into small cubes
• 500g beef mince
• 2 beef stock cubes, crumbled
• 800g passata
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 dried bay leaves
• 4 sprigs thyme
• 1 tsp black pepper
• 2 tsp sugar, optional
• Salt, to taste
Method:
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, celery, and carrots; cook
until softened.
2. Increase heat, add beef, and brown it while breaking it up.
3. Add all remaining ingredients. Stir, bring to a simmer, then lower heat.
4. Simmer covered for 45 mins to an hour, stirring occasionally. Add a splash of water if it
thickens too much.
5. Once thick and flavourful, remove from heat and let cool slightly before assembling.
Ricotta Filling
Ingredients:• 1½ cups (375g) ricotta
• 1 egg
• ½ cup (50g) grated Parmesan
• 1 tbsp chopped parsley
• 1 tbsp chopped basil
• Salt and pepper to taste
Method:
1. In a bowl, mix together ricotta, egg, Parmesan, herbs, salt and pepper. Set aside.
Assembly
You’ll also need:
• 8–10 lasagne sheets (fresh or dried and cooked al dente)
• 1–1½ cups mozzarella, grated
• Reserved bolognese for the base of the dish
Instructions:
1. Preheat oven to 180°C.
2. Prepare the base: Spread a thin layer of bolognese (about 1 cup) on the bottom of a large
pan.
3. Build the roll-ups:
◦ Lay out lasagne sheets on a clean surface.
◦ Spread each with a thin layer of the ricotta mixture.
◦ Top with 2–3 tbsp of cooled bolognese per sheet.
◦ Roll from short side to short side into a spiral.
4. Stand roll-ups upright (spiral side facing up) snugly in the dish on top of the bolognese
layer.
5. Top with cheese: Sprinkle the tops with grated mozzarella.
6. Bake uncovered for 25–30 minutes, until bubbling and golden on top.
To Serve:Let cool for 5 minutes before serving. Garnish with extra fresh basil or parsley and a little grated Parmesan.
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